Air Fryer Carrots with Moroccan Spice
Yield: 4 servings

Air Fryer Carrots with Moroccan Spice

Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

These Air Fryer Carrots with Moroccan Spice are perfect for Thanksgiving or Christmas dinner and if you check the net carbs you might be surprised that they're lower in carbs than you think!

Ingredients

Carrots Ingredients:

  • 1 lb. carrots, peeled and sliced in diagonal pieces. Organic whole carrots are best for this.
  • 2 T olive oil (or slightly less for air fryer, but you need the oil to make the spice mix stick to the carrots)
  • 1/2 tsp. salt
  • fresh ground black pepper to taste

Moroccan Spice Mix Ingredients:

  • This makes enough for 5 batches of roasted veggies. Store leftover spice mix in a small glass jar.
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. chile powder, see notes
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cayenne pepper
  • pinch of ground cloves, optional

Instructions

Air Fryer Directions:

  1. Peel carrots and cut into diagonal slices, cutting thicker parts of the carrot in half before you slice them diagonally so you have carrots that are about the same length and thickness.
  2. Mix  ground cumin, ground coriander, chile powder, sweet paprika, ground cinnamon, ground allspice, ground ginger, cayenne pepper, and cloves to make the spice mix.
  3. Start preheating the Air Fryer to 360F/185C if your Air Fryer needs to be preheated.
  4. Toss carrots with olive oil, salt, fresh-ground black pepper, and 1 tsp. of the spice mix.
  5. Spread carrots out in a single layer in the Air Fryer basket.
  6. Cook carrots 7-8 minutes; then remove basket and check them, flipping carrots over to the other side.
  7. Put the basket back into Air Fryer and cook carrots about 5-6 minutes more. (I would check after a few minutes; some air fryers cook more quickly than others.)

Oven Directions:

  1. Preheat oven to 475F/250C. (Or use 450F/230C if you're cooking in a toaster oven which doesn't go that high. Use a convection oven if you have one.)
  2. Peel and cut carrots, make spice mix, and toss carrots with olive oil and spices as above.
  3. Cover shallow roasting pan with foil or spray with non-stick spray or olive oil.
  4. Arrange carrots in a single layer on pan.
  5. Roast 20-25 minutes, turning every 10 minutes, or until carrots are starting to brown and are slightly shriveled. Serve immediately.

Notes

Ground chile powder (made from dried ground chile peppers) is best for this recipe. I used Ancho chile powder from Penzeys. But if you only have the blend called chili powder, go ahead and use that!

This recipe was adapted slightly from a roasting vegetable guide found in November 2007 issue of Fine Cooking Magazine.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 111Total Fat: 7.5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6.2gCholesterol: 0mgSodium: 360mgCarbohydrates: 12gFiber: 4.5gSugar: 4.1gProtein: 1/4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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